Ballymaloe Fudge

Ballymaloe House Hotel Located in East Cork

Ingredients

Makes 96 pieces (2cm x 2cm) approx.

  • 1/2 lb (225g/2 sticks) butter
  • 2 lbs (900g) castor sugar
  • 1 410g can evaporated milk
  • 7 fl ozs (200ml/1 cup) water
  • 1 teaspoon pure vanilla extract

Method

Line a swiss roll tin 9 x 13 inch (23 x 33cm) with parchment paper. Melt the butter on a low heat in a wide heavy bottomed saucepan. Stir in the evaporated milk, water and sugar. Bring to a gentle simmer. Cook on a very low heat, stirring constantly, until it reaches the soft ball stage, approx. 45 minutes.

To test, drop a teaspoon of the liquid fudge into cold water, it is ready when a smooth soft ball forms. Allow the fudge to cool in the pan for 3 minutes before whisking in vanilla. Immediately pour into the prepared tin and smooth the surface. Cut while still warm.

Come and savour culinary delights at Ballymaloe House Hotel in person, and experience how we prepare this recipe firsthand.

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